Butternut Squash Stuffing

Try this delicious twist for your holiday table or as a hearty side dish on a chilly day. All the great flavors of traditional stuffing are elevated with seasonal butternut squash and sweet dried cranberries.

  • Minutes Prep Time
  • Minutes Total
  • 8 Recipe Yield
  • Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
  • In 12-inch nonstick skillet, heat oil over medium heat. Stir in squash, onion and garlic; cook 5 to 7 minutes, stirring frequently, until onions are starting to brown and squash is crisp-tender. Stir in thyme, rosemary and 1/4 teaspoon of the salt. Spoon into large bowl. Add bread cubes and cranberries.
  • In medium bowl, beat broth, eggs and remaining 1/2 teaspoon salt with whisk. Pour over vegetable mixture; stir gently to mix well.
  • Spoon mixture into baking dish; top with butter pieces. Cover with foil.
  • Bake 20 minutes. Remove foil. Bake 20 to 25 minutes or until top is golden brown.

  • 2 tablespoons olive oil
  • 3 cups diced butternut squash (14 oz)
  • 1/2 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 3/4 teaspoon salt
  • 6 cups day-old coarse bread cubes
  • 1/2 cup dried cranberries
  • 1 1/2 cups Progresso™ vegetable broth (from 32-oz carton)
  • 3 eggs
  • 1/4 cup cold butter, cut into pieces

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